Egg Drop Soup (and Chinatown)

I know I’ve been away again.

I was attempting to have a social life.

How do you think it went?

I exaggerate this much, maybe.

But so anyway, won’t make that mistake again.

I decided I needed some chicken soup… for my face.

Egg Drop Soup

5 cups chicken stock
vegetable oil
1/4 to 1/2 tsp of ground ginger (depending on how much you like ginger)
2 cloves garlic
splash o’ soy sauce
splash o’ rice wine vinegar
2 large eggs, lightly beaten
scallions for garnish
sesame oil for finishing

First, let’s have a talk, ok?  Maybe you already know this, but guess how many times you have to buy scallions?  Once.

Just keep them in a jar of water and they will regrow

Heat high sided pot to medium-low.  Add oil.  Add garlic and ginger and toast for 30 seconds to bloom the flavor. You could mince fresh ginger (about a 1/2-1 tablespoon worth), but I don’t keep any around. Deglaze with soy sauce and rice wine vinegar.  Add chicken stock.  Bring to a simmer. Taste for seasoning.  If it needs salt, throw a splash more soy sauce in there.  While stirring continuously, stream in eggs.  Garnish with scallions.

This soup was the end to my afternoon spent in Chinatown.

Entire stores devoted to dehydrated sea creatures you couldn’t pay me to eat! Guess how it smelled in here? Just guess.

what would you even do with this??

Favorite fortune from fortune cookies (yeah I’m that white)

You are your wisest counselor

Oh fortune cookie, you don’t know me at all.